We have to say it. These cucumbers are kind of a big dill. Fantastic for making dill pickles, National Pickling cucumbers are also crisp and refreshing right off the vine in salads and sandwiches, or all by themselves. Medium vines produce heavy yields. Harvest them at different times for various uses. 50-60 days.

Developed by George Starr of Michigan State University for the National Pickle Packers Association and introduced in 1924, National Pickling cucumbers are so perfect for pickling because their thin and tender skin absorbs the flavor of spices very readily. It's also been said they were bred with tapered ends so they would fit better into jars. National Pickling cucumbers are dark green in color with black spines and can grow to be 6-7 inches in length, but they are equally delicious when younger and smaller. The vines produce very heavy yields, so you can mix up your harvesting times to enjoy your cucumbers in a variety of ways. If gherkins are your thing, pick your cucumbers when they're 2-3 inches long. Want to eat some of them fresh in salads, sandwiches, and more? Pick them when they're about 4 inches long. For bigger pickles about 6 inches long, wait until the cucumbers reach maturity.